Month: November 2015

Termix, which started to be produced in Czech spa city of Podebrady in 1976 is in every person’s (who was born afterwards) childhood memory. It is a mixture of pudding, in Slavic countries popular quark and chocolate, vanilla or fruits. It’s delicious, easy-to-make and it’s right here: For 2 medium mason jars, you’ll need: 2 … Continue reading Chocolate Termix

Like potatoes and tomatoes, red peppers were also brought to Europe from the Americas by 16th century explorers. Turkey began raising and exporting them. Soon, Hungarians found a perfect match for their soil as well as for their cuisine. It’s widely agreed that Chicken Paprikash is an authentic Hungarian dish then. It probably got to … Continue reading Chicken Paprikash (Kure na paprice)

The potato is native to the Inca Empire, today’s South America. It was brought to Europe by Spanish explorers at the beginning of the 16th century. One century later, it started appearing in Czech cuisine. Delicious potato pancakes are well known not just in the Czech Republic as bramboráky (pronounced as brahmbohrahki) but also in … Continue reading Czech Potato Pancakes (Bramboraky)

Some sources claim that sauerkraut, one of the main ingredients for delicious zelnacka (pronounced as zelnyachka) first appeared in Eastern Europe in the 9th century. From that point on, it didn’t take too long to start using it in different dishes. Probably the most famous mentioned one is called kapuśniak in Polish, kapustnica in Slovak, … Continue reading Mom’s Cabbage Soup (Zelnacka)

Bundt Cake in English, Gugelhupf in German, Babka in Polish and Babovka in both Czech and Slovak is a delicious cake in a shape of wide folklore skirt. The name “babovka” first apperead in the Czech language in the 15th century as a word for a baking pan and has stuck with the cake until … Continue reading Tereza’s Quark Bundt Cake (Babovka)

Smazeny Syr (fried cheese, pronounced as “smazhenee seer”) was firstl introduced to the public in Czechoslovakia, becoming a staple of both Czech and Slovak cuisine. You can find this food, also known as “smazhak” in virtually ever pub across both countries now. It’s cheap, it’s fried and it’s cheese! For Smazeny Syr, you’ll need: 4 … Continue reading Smazeny Syr with Home-Made Tartar Sauce

Everything started with “Four Joy Meatballs” in China around 200 BC. From that point on, meatballs spread through Arabic States to Ancient Rome. They probably got into the Czech Lands when Charles IV, the first King of Bohemia also became the Holy Roman Emperor. For 25 Mom’s meatballs, you’ll need: 600 g (1.3 lbs) minced … Continue reading Mom’s Meatballs